I love it when an easy recipe turns out delicious! And when it has only three ingredients (plus egg wash) and takes 10 minutes to prepare and 15 in the oven I really can’t complain.
These little puff pastry pouches are a perfect appetizer for a seafood dinner. These byte size half moons also contribute to the thread of recipes that would work great for a buffet, or a finger food party.
This is another tasty recipe suggested by my mom, the only change I made is to prepare half moons instead of the croissant shape she suggested… I can’t make croissants! I tried… many times, they turn out weird looking and there is no way the stuffing is going to stay inside :P The half moon shape is way easier!
Go get the ingredients and try them :) I obtained about 15 (plus a few ugly ones with the dough leftover from cutting the circles).
- 1 roll of puff pastry
- 75 gr cream cheese (Philadelphia)
- 75 gr smoked salmon
- 1 egg yolk
- 1 tbs milk
Preheat the oven to 200ºC (400ºF)
Prepare the egg wash by mixing egg yolk and milk.
Unroll the puff pastry and cut out disks. I used a cutter of 7.5 cm (3″) in diameter. You could also use a fluted cutter, they would be pretty!
Now fill your puff pastry disks: place a little cream cheese in the center, about 3/4 of a teaspoon, then place a piece of smoked salmon on the cream cheese.
Brush the exposed part of the puff pastry disks, to help them stick and stay closed while baking. Fold them in half and press the sides together. It is a lot easier to do this in your hands rather than folding and pressing on the countertop.
Your first smoked salmon half moon is ready! Place the half moon back on a surface and press the sides with the prongs of a fork. This is more for decoration than other, skip it if you used a fluted cutter.
Proceed in the same way with all the puff pastry disks.
Line a sheet baking pan with parchment paper and place your half moons on it. Transfer to the oven and bake for 15 minutes or until they are golden brown.